Singapore-based Bio-X has announced plans to manufacture a chilli sensor developed at the University of Oxford. The university is hopeful that widespread adoption of the sensor will lead to chilli symbols on food packaging being replaced by Scoville units.
Currently, chilli ratings tend to be based on a team of taste testers. The problem is this method can be inaccurate, costly, and time-consuming. The chilli sensor aims to simplify the process.
The CEO of Bio-X, Mr. Donald Foo, said: “With a Chilli Tester to measure the spiciness and grade products, it will provide a common understanding for heat. Spiciness is subjective and varies from culture to culture. An Asian’s tolerance for spiciness is generally different from a European’s.”
Using Scoville units will give a universally applicable rating to food. As an example, a sweet chilli sauce is 500 Scoville units, while a Bird’s eye chilli is 100,000 units.
Currently this is measured by diluting a sample until five trained testers can’t taste any chilli heat. Another common method involves a high performance liquid chromatograph.
The university is licensing the technology to Bio-X through Isis Innovation. Jamie Ferguson, Technology Team Leader at Isis Innovation said: “The electrochemical technique used in the Chilli Tester is very well established. With Bio-X manufacturing the tester, it now becomes accessible to everyone. Being quite sensitive to chillis – I can’t wait!”
Bio-X is also hoping to expand the rage to allow for similar garlic, turmeric, onion and pepper. The chilli sensor is being marketed towards food manufacturers, but Bio-X is considering also marketing towards the consumer.
Currently, chilli ratings tend to be based on a team of taste testers. The problem is this method can be inaccurate, costly, and time-consuming. The chilli sensor aims to simplify the process.
The CEO of Bio-X, Mr. Donald Foo, said: “With a Chilli Tester to measure the spiciness and grade products, it will provide a common understanding for heat. Spiciness is subjective and varies from culture to culture. An Asian’s tolerance for spiciness is generally different from a European’s.”
Using Scoville units will give a universally applicable rating to food. As an example, a sweet chilli sauce is 500 Scoville units, while a Bird’s eye chilli is 100,000 units.
Currently this is measured by diluting a sample until five trained testers can’t taste any chilli heat. Another common method involves a high performance liquid chromatograph.
The university is licensing the technology to Bio-X through Isis Innovation. Jamie Ferguson, Technology Team Leader at Isis Innovation said: “The electrochemical technique used in the Chilli Tester is very well established. With Bio-X manufacturing the tester, it now becomes accessible to everyone. Being quite sensitive to chillis – I can’t wait!”
Bio-X is also hoping to expand the rage to allow for similar garlic, turmeric, onion and pepper. The chilli sensor is being marketed towards food manufacturers, but Bio-X is considering also marketing towards the consumer.
